Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist

Clodoveo, Maria Lisa; Tarsitano, Elvira; Crupi, Pasquale; Pasculli, Loris; Piscitelli, Prisco; Miani, Alessandro; Corbo, Filomena

doi:10.1016/j.jff.2022.105277

Cited by 9 publications

(6 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors concluded that the star label was the simplest and easiest to understand but less detailed in terms of traces, compared to the situation of the more detailed label, recommending this type of tool for responsible and informed consumption [62]. For the above, Clodoveo et al [63] proposed for the Mediterranean Diet, a lifestyle recognized for being healthy and sustainable, the Mediterranean Index (Med Index), a tool corresponding to a front label, to be applied by the producers, which addresses nutritional, environmental and social aspects, pillars of sustainability and empowers the consumer to visually recognize them according to colors, recognizing blue as the most sustainable product [63].…”

Section: Discussionmentioning

confidence: 99%

Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis

Troncoso-Pantoja,

Cáceres-Rodríguez,

Amaya-Placencia

et al. 2023

Sustainability

View full text Add to dashboard Cite

Sustainable food combines nutritional, environmental, economic, and social aspects. Considering the need to recognize the Chilean reality in this matter, this study proposes to interpret the meanings that food professionals give to food sustainability, based on the question: What meanings do food and nutrition professionals give to the relevance and measurement of food sustainability in their professional work? To answer this question, qualitative research was carried out using the interpretative paradigm of exploratory scope. Semi-structured interviews were conducted, and their responses were analyzed using the content-analysis technique. The results indicate that environmental care is valued in accordance with the local regulations in force. Despite this valuation, its implementation has been complex in developing countries, due to economic aspects and political will. Sustainable culinary preparation is identified, building a definition based on ecology and local identity, highlighting the use of natural foods. In addition, there is a need to standardize the indicators for its measurement and to reinforce communication strategies to improve its knowledge. In conclusion, for professionals in the gastronomic and nutritional areas, the sustainability of food and culinary preparation requires a comprehensive, integrated vision of the different factors, depending on the user and the entities that provide food services.

show abstract

Section: Discussionmentioning

confidence: 99%

Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis

Troncoso-Pantoja,

Cáceres-Rodríguez,

Amaya-Placencia

et al. 2023

Sustainability

View full text Add to dashboard Cite

show abstract

“…A key focus of this area has been around social peace and conflictoften caused by marine stakeholders/users (Glaser and Diele, 2004;Papageorgiou et al, 2021;von Thenen et al, 2021). Issues around intergenerational equity have been recognised but not explored (Halpern et al, 2013;Van Holt et al, 2016;Lisa Clodoveo et al, 2022).…”

Section: Social Psychological and Cultural Needsmentioning

confidence: 99%

Social sustainability in seafood systems: a rapid review

Alexander,

Kelling

2023

Camb. prisms Coast. futures

View full text Add to dashboard Cite

Sustainability and sustainable development are the buzzwords of our era. Nowhere is this clearer than in primary production/extraction industries, such as aquaculture and fisheries. Yet in the seafood sector (as with many others), the term continues to be used most commonly in relation to the environmental dimension; much less is known about social and economic sustainability. In this review, we explore what is known about social sustainability in the seafood sector. We identify seven key thematic areas: livelihoods and human development; human rights; social, psychological, and cultural needs; equitable access to resource and benefit sharing; a voice in public issues; flow-on benefits for local and regional economies and improved infrastructure and access. We reveal that while there has been a clear focus on developing social sustainability indicators, this has largely missed more relational and subjective aspects of social sustainability. We also show that some thematic areas of social sustainability also remain underdeveloped. Overall, we argue that it is imperative that we address the knowledge gaps and incorporate what we already know about social sustainability into existing industry and governance processes. If we do not, not only risk not achieving the Sustainable Development Goals, but we also risk moving closer towards environmental and societal collapse.

show abstract

“…Over the last decades, unfavourable trends in food purchasing choices have been observed. The globalisation and industrialisation of the agri-food sector have strongly affected the diet composition in Western countries (Clodoveo et al, 2022). The shift towards an unbalanced diet has contributed to a growing number of people becoming overweight or obese.…”

Section: Introductionmentioning

confidence: 99%

Food labelling system— consumers’ perspective

Włodarska,

Pawlak-Lemańska,

Sielicka-Różyńska

et al. 2024

Sustainable Food. Production and Consumption Perspectives

View full text Add to dashboard Cite

The information placed on labels is intended to serve consumers by providing them with information about composition, nutritional quality and shelf life of food products as well as to promote waste-prevention behaviour and support sustainable food systems. Even though consumers declare interest in the information on labels, their knowledge of the composition and nutritional value of the products and understanding of this information (e.g., nutritional facts table, minimum durability date: “best before”, and “use by” date) is often insufficient. European and international health institutions and societies are now placing great emphasis on developing clear and comprehensive information to consumers about the properties of food products and their impact on health, using legislative instruments and recommendations. The aim of this chapter is to discuss the latest research showing how food labelling can support consumers in their healthy and sustainable purchasing decisions.

show abstract

Towards a new food labelling system for sustainable food production and healthy responsible consumption: The Med Index Checklist

Cited by 9 publications

References 85 publications

Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis

Exploring the Meanings of Food Sustainability: An Interpretive Phenomenological Analysis

Social sustainability in seafood systems: a rapid review

Food labelling system— consumers’ perspective

Contact Info

Product

Resources

About